Chocolate Krinkle Cookies (Gluten Free)

Chocolate Krinkle Cookies (Gluten Free)

This recipe is from  In order to create a gluten-free version, we substituted our QUeen Milling Gluten Free All Purpose Flour Blend for the regular all-purpose flour.


 1 cup granulated sugar

½ cup unsweetened cocoa powder

¼ cup vegetable oil (we used olive oil)

2 eggs

1 tsp vanilla

1 cup QUeen Milling Gluten Free All Purpose Flour Blend

1 tsp baking powder

¼ tsp salt

1/3 cup icing sugar


 Combine sugar, cocoa and oil in a large bowl.  Beat with mixer, or whisk by hand until combined and appearance looks like wet sand.  Beat in eggs and vanilla.

 In a separate bowl, sift flour, baking powder and salt.  Add to sugar mixture and mix well.  Cover and place in fridge for 4 hours or overnight.

 When ready to bake, remove dough from fridge.  Line a baking sheet with parchment paper.  Pour icing sugar into a bowl and preheat oven to 350F.

 Scoop out 1 tsp of dough and roll into a ball.  Then roll in the icing sugar to coat.  Place balls onto cookie sheet about 2 inches apart, as they will spread.

 Bake for 10 minutes in preheated oven until the cookies crack and interiors look slightly moist.  (If additional baking time is needed, keep in additional 1 minute and check again.  Should not exceed a total of 12 minutes.)Once done, remove from oven and let sit for 5 minutes before removing to a wire rack to cool completely.


Enjoy and Happy Baking!

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